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NTIS 바로가기Meat science, v.172, 2021년, pp.108355 -
Terjung, Nino (Corresponding author.) , Witte, Franziska , Heinz, Volker
Abstract An increasing consumer demand for a higher quality and eating experience has led to a revisit to the dry aging process. Therefore, research also focuses on the effects of different dry aging methods and aims to improve the dry aging process. However, an optimal process cannot be defined an...
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